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Updated: May 22, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Novel method to reduce fishy aftertaste in wine and seafood pairing using alcohol-treated yeast cells

Toshikazu Tsuji1, Keiko Kanai, Aki Yokoyama

  • 1Central Laboratories for Frontier Technology, Kirin Holdings Company Limited, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa, Japan. toshikazu_2_tsuji@kirin.co.jp

Journal of Agricultural and Food Chemistry
|May 29, 2012
PubMed

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